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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw seafood to prevent cross-contamination.
Prepare 80g of fresh shrimp, use a toothpick to remove the shrimp vein as it is the internal organ.
Watch out
Be gentle when removing the shrimp vein to avoid breaking the shrimp body.
Add 500ml of water to the wok and bring to a boil, put the prepared shrimp into the pot and cook until the entire shrimp body curls up, then remove.
local_fire_departmentHigh heat to boilWatch out
The shrimp must be cooked thoroughly, otherwise it will have a raw fishy smell in the center.
Remove the head and shell of the cooked shrimp, then slice the peeled shrimp in half lengthwise.
Watch out
Keep the knife sharp when slicing the shrimp to ensure clean cuts.
Wash hands after handling raw eggs to prevent salmonella contamination.
Crack 5 eggs into a bowl, add 1.5g of salt, an appropriate amount of white pepper powder, a little white vinegar for freshness, and 10g of chopped scallions, then whisk in one direction until foamy.
Watch out
Must whisk the egg mixture in one direction until foamy, otherwise the eggs will not be fluffy enough.
Be careful of oil splatters when handling hot oil to avoid burns.
Heat the wok, add 15ml of cooking oil to coat the wok, pour out the hot oil and then add 5ml of base oil.
local_fire_departmentHigh heatWatch out
When coating the wok, ensure the hot oil covers the entire surface, otherwise the eggs will stick to the bottom.
Pour the prepared egg mixture into the wok, use the residual heat of the wok to set the eggs, then turn to low heat and stir-fry for 50 seconds until fully cooked yet tender, then plate.
local_fire_departmentLow heatWatch out
Do not use too high heat, otherwise the eggs will become tough and lose their velvety texture.
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